I am a recent convert to the quinoa craze (pronounced keen-wah). This is my take on a southern-asian curry dish made with, you guessed it: quinoa!
This tasty superfood is rad; packed full of nutrients, including a full complement of essential amino acids, it is an excellent source of protein for vegans, and it is gluten-free. Though thought of as a grain and often used as such, it is actually the seed of a plant in the same family as chard, beet and spinach.
To start, I got my favorite cast-iron skillet (the gargantuan one), laid down some olive oil and turned up the heat. I added about a cup of quinoa (my stomach is a bottomless pit) and let that start to sizzle before adding yellow curry powder, fancy mustard (stoneground or dijon or a combination thereof), whole mustard seed, ginger, salt and garlic powder. Water: add some water. maybe twice the volume as the quinoa. Stir it up, little darlin, stir it up.. and bring to a boil, cover, reduce to simmer, and get out a chopping knife.
Veggie time, we had carrots and cucumber and onion available, so I went ahead and used those. For added texture, I also diced some tempeh (for those of you not familiar with tempeh, it is also rad. check it out). Vegetables have more nutrients if cooked less, so I waited until most of the water was absorbed into the quinoa before adding all the veggie goodness and letting it steam for a few minutes. Quinoa is done when translucent and the germ ring is detached or partially detached.
To top it off, I picked arugula. Feel free to pick your choice of leafy green, you can never have too much of the leafy greens..